Roasted Garlic and Parmesan Beer Cheese Dip

There are a few ingredients that I have to restrain myself from adding to everything I make. On that list are the following: Sriracha, bacon, goat cheese and roasted garlic.

As you can clearly discern, beer is not in that line-up. Because I never try to hold back the urge to add beer.

Two of those four ingredients did manage to coerce their way into this dip, bulldozing my yearning for variety with their seductive culinary appeal. Roasted garlic is an amazing substance. Once you start to roast your own, and realize that with less than a dollar and 5 minutes of active time you can created the most addictive and flavorful ingredient with your own hands, you may come to understand why I was powerless to resist.

On a side note, I served this dip at a party and was all at once horrified and flattered to find a guy I barely know licking the bowl. I’ll take that as a good sign, and a validation for submitting to the powers of roasted garlic.

For this recipe I used Saison du BUFF, a joint effort from Stone, Dogfish Head and Victory breweries. A Holy Trinity of Craft Beer splendor that produced a Sasison Messiah to lead us into the new world of craft beer glory. It is out now, try and get your hands on a bottle, while you can.

If you can’t get your hands on the Saison du BUFF, I’ve also really loved this with an IPA.

I’m not a fan of Tecate, too bland for my taste. Although I would choose it over a Corona. But the Agave Wheat would make excellent biscuits, and for the Honeysuckle Wheat (from Coronado, I think), maybe a caramel sauce or pancakes.

I have a weakness for garlicy cheese dips with green onion! I come across this all the time in your recipes, but I never thought to add beer to change up a cheese dip…Brilliant as always! I’d probably smear this dip all over flatbread or consume a whole bag of chips just to get more of the dip in my mouth. Addicting, I tell ya! 🙂 Have a fun 4th of July!

I spottend your dip on tasty kitchen and boy, does that look good! It has some of favorite ingredients in their too such as parmesan ( all cheese really) and garlic. I haven’t been doing a lot of cooking or baking with beer but now that I discovered your blog I think I might just change that. Looks so good!

My friend posted this recipe to my page, and I about fell over drooling just from reading the title. Beer? Cheese? Garlic? DUH! (Yes, my friend knows me well.) I am SO going to making this sometime very soon. (By the way, if I didn’t mention it, you are my new hero….)

While I am a beer guy, I am not really familiar with sasions that much (just tried my first one the other day, actually). Just out of curiousity, can you recommend any other styles of beer that you think might work in this dip? You mentioned citrus, so I am wondering if you think a hefeweizen would work well in it.

To be honest, I had two failed attempts at it over the years. That’s what inspired the “blend and bake” method, and the cornstarch. It just seemed to separate too easily on me and I didn’t like that. I’m so glad you liked it!

Where do I even start? I made this with a lemongrass saison that I brewed. everyone that came over for our get together we had tonight was absolutely astounded by this dip. We had it with tacos al pastor and the dip totally stole the show. My friends are very impressed with your palate to create such amazing recipes! I can’t wait to try everything on your site!

Just made this for a party – very tasty but WOAH NELLY was it garlicy and oniony. I recommend making this only if you can avoid contact with humanity for a few days. And are really secure in your marriage. And not actively trying to have a baby.

This dip looks incredible. I’m salivating as I read! I love cheese dips and I love beer. This is my first time visiting your site and I have to say you might be the smartest woman ever… a blog with beer in every recipe?! Genius! Thank you for sharing your recipes. I look forward to trying this one and others like it!

I literally shouted out loud when I just saw this on Pinterest and made my husband almost jump out of his seat! LOL. He was like “WHAT???” I said “Roasted Garlic & Parmesan Beer Cheese Dip.” I mean, what is NOT to love about that combination??? Oh gosh, the possibilities are endless for the beer choices here. We live in Micro-Brew Central Oregon. I’ll go look for a citrus beer for this. Thanks so much! Can’t wait to bring it to a football party.

i assembled this roasted garlic parm beer dip last night for tonight & realized that the ingredient list called for 1 1/2 C parm + 1/4 for the top. Down in the instructions though, it said to mix in 1 C + 1/4 C for the top. Which measurement is correct? Thanks.

I made this dip for Christmas Eve and it was a huge hit! I used Franziskaner because I had it in the fridge and I think it worked well. I plan on making it again for the Super Bowl with a saison and will probably double or triple the sriracha. I didn’t really get any heat from 1 tsp. And thanks for turning me onto sriracha! I’m from Buffalo and a devoted Frank’s girl but that sriracha has tasted great on grilled cheese sandwiches, quesadillas, and scrambled eggs. Great blog!

I think it would be fine, but I would definitely not bake it until you plan to serve it. But I think to make it up that point and refrigerate it, I think the flavors actually get better if they chill in the fridge overnight.

This was really, REALLY exceptional. I served it with some toasted naan and it received rave reviews. I am not one to measure carefully, so I expect that I probably went over on the Gouda and under on the parm. The IPA flavor was just enough….delicious alongside some Bells’ Two Hearted.

I was wondering about how long do you put it in to bake? I’ve had it in for 40 minutes and it’s still not golden brown and it seems to be kinda liquidy still. My husband suggested to broil the top, but I want to get the consistency in the last picture! Great recipe though, we are both so excited to make it!!!

Does your oven run a bit cold? If you haven’t done an oven temp test (just put an oven thermometer in your oven and check if them matches what your oven says) that might be the problem. I’ve made this several times and it always browns up. But, it’s not crucial. I usually stir it after it gets out of the oven anyway, you just want to make sure it’s all warmed and has an even consistency.

I am in the middle of making this dip… and just a bit concerned.. just waiting for the garlic to cool a bit but the consistency is very thin pour-like.. is that how it should be …? I tried to use my magic bullet and lost some of the beer so just tried to estimate how much I lost and then put everyrthing in the blender…hoping I didn;t put too much liquid.. or will it thicken when it warms in the oven..
Thanks
Kathy
PS my house smells heavenly… !!!

Making this tonight for the 80,000th time! Just wanted to come rave over how much I love this. I bring it to almost every party I’m invited to and on the (rare) occasion I show up without it, I get this look like “It’s still in the car, right? Please tell me you’re going out to get it..” I’ve even used gluten free beer in it a few times — you really can’t go wrong with this!

Great recipe! I slightly modified this, kind of a combination of this dip and your Beer Cheese and Bacon dip and it won 3rd place (out of 21) for a dip contest. I halved the parmesan and replaced with cheddar and added bacon. Delicious!